Nectarine and Pineapple Chutney
My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.
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READY IN: 2hrs
YIELD: 2 1/2 pints
UNITS: US
INGREDIENTS
Nutrition- 2cups packed light brown sugar
- 1cup white vinegar
- 2 1⁄2
- 1(8 ounce) can crushed pineapple in juice (not heavy syrup)
- 1cup golden raisin
- 3
- 1inch piece fresh gingerroot, peeled and finely grated
- 1teaspoon salt
- 1⁄2teaspoon ground cloves
- 1teaspoon red chili pepper flakes
- 1⁄2cup sliced almonds
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DIRECTIONS
- Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
- Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
- Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.
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